Equivalents For Older Recipes & More

I decided today to share some equivalents from my 1950 edition of the Culinary Arts Institute of Encyclopedic Cookbook. These are some I picked that not only are useful in general cooking, but will help if you enjoy making recipes from older cookbooks and need to know what to use in place of an ingredient.

EASY SUBSTITUTES

When the recipe calls for---

1 cup sweet milk in a batter, you can use 1/2 cup evaporated milk and 1/2 cup water.

OR 1 cup skim milk and 2 tbsp. fat (oil, butter etc.)

When you need--

1 ounce chocolate you can use 4 tbsp. cocoa and 1/2 tbsp. butter or margarine.

When a recipe calls for 1 cup granulated sugar--

Use 1 cup brown sugar, packed

OR 3/4 cup honey, but reduce the liquid slightly

2 cups corn syrup, reducing liquid

1 1/2 cups maple syrup, reducing liquid

STANDARD CAN SIZES

8 ounces (may be listed as oz, or Z) = 1 cup

Picnic No. 1= 1 1/4 cups

12 ounce=1 2/3 cups

No. 300=1 3/4 cups

No. 1 tall=2 cups

No. 2=2 1/2 cups

No. 2 1/2=3 1/2 cups

No. 3=4 cups

No. 3 squat=2 3/4 cups

No. 5=7 1/3 cups

No. 10=13 cups

No. 1 square= 1 pound

No. 2 1/2 square=31 ounces

MISC. SUBSTITUTES

1 bouillon cube = 1 tsp. extract

1 tbsp. cornstarch=2/3 tbsp. arrowroot

OR 1 3/4 tbsp. wheat or rice flour

1 tbsp. fresh grated horseradish= 2 tbsp. bottled

1 1/2 tbsp. quick cooking tapioca=1/4 cup pearl tapioca soaked at least one hour

ON OFL: The biscuits didn't turn out. What went wrong?

http://oldfashionedliving.com/biscuit.html